Thin Crust Pizza (Whole Wheat)

I’ve been wanting to make a good thin crust pizza for a while, now. I thought it would be extremely time consuming because of the use of yeast, but once I actually started searching for recipes, some of the best reviewed recipes were ones that didn’t allow for any rising time. Jumping on that, I decided (a bit last minute) that we would make pizza tonight for dinner. Alex was just mentioning last night how he would like to make a classic fresh mozzarella and basil pizza, so it felt like the perfect opportunity. Now, I’m sure there are a lot of hardcore yeast people out there that think you absolutely must let it rise before proceeding with baking, but I think it turned out just fine without. I’m sure I’ll try some alterations in the future, to see which is better (some recipes say letting it rise for 30 minutes is key).

I just got this silicone baking mat in the mail, and the recipe I found said to use parchment paper (which actually isn’t safe at the temperature this baked at), so I decided to use this mat instead. I wish I hadn’t. Pizza needs to get heat in the center, and this mat sort of hindered that. I left the pizza stone my mom said I could take at home, and now I totally wish I hadn’t left it! Until we get that pizza stone, I’m definitely just baking it directly on our yucky looking pan. It needs that heat to make sure it cooks fully.

Alex likes his cheese a little less well done, and I don’t think the crust was done enough in the center, so I think next time we’ll lower the temperature a decent bit and allow it to cook longer so we can both be happy with it.

It may not have been up to par for me in the center, but oh boy did I love those outer edges – this is a delicious crispy crust, no doubt about that.

We ended up finishing this pizza just the two of us. I’m amazed sometimes by how much food we can consume. Oh well, at least there won’t be leftovers – I hate reheated pizza!

Thin Crust Pizza

yields 2 small pizzas or 1 baking sheet sized

3/4 cup water, warm (110º)

1 t active dry yeast

2 cups white whole wheat flour

1/2 t salt

1/4 t honey

Preheat the oven to 500ºF (I would do 450ºF). Mix the water, yeast and sugar in a measuring cup. Allow to sit for 8 minutes, until the mixture is slightly frothy. Put the flour in a large mixing bowl and mix in the salt. Make a well in the flour and add in the yeast mixture. Mix with a spoon until it forms a ball. At this point, either pull out your mixer with a dough hook or start kneading with your hands. Knead the dough until smooth and elastic, about five minutes.

Divide the dough in two (if you’re making two round pizzas) or keep it in one ball.

Roll out the dough into a round or square 1/4 inch thick. Place it onto baking sheet or pizza stone.

Top with whatever toppings you want (sauce, cheese, etc.), and bake for 8-12 minutes (if reduced to 450ºF, add a few minutes extra). Once done, allow to cool slightly before cutting. Enjoy!

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